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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Ratatouille Recipe

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This recipe for Chicken Ratatouille is from AdvoCare 24 Day Challenge Cookbook 4 Winners, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Non-Stick Cooking Spray
1 Tb Olive Oil
1lb. Lean Chicken, ground or shredded
1 Large Sweet Onion
3 Tablespoons Minced Garlic
1 Red Pepper, cut in approx 1/2″ pieces
1 Yellow or Orange Pepper, cut in approx 1/2″ pieces
1 Medium Eggplant, peeled, and cut in 1/2″ pieces
1 Zucchini, quartered and sliced
1 Summer Squash, quartered and sliced
12 oz. White Mushrooms, sliced
1 Large Can Tomato Puree
3 tablespoons dried basil, crushed
4 packets Splenda or Truvia
Garlic Powder, Salt & Black Pepper to taste
Directions:
Directions:
Use large nonstick pan, spray well with PAM. Add minced garlic and onion. After 3 minutes add the peppers, olive oil, stir frequently. After 3 minutes add the eggplant. Cook for 5 minutes then add the mushrooms, zucchini, and squash. Cook for 5 minutes

In separate pan, spray PAM. Add the chicken and season with salt, garlic powder and pepper. Cook until done. Add the chicken to the veggies, then the tomato puree.

Add the Splenda, salt, pepper, basil, and garlic powder. Mix well and bring to boil. Reduce heat and cook on low for 15 minutes or until veggies are tender.

Good by itself, or you can serve with brown rice. This reheats very well.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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